Sean’s Poached Langoustine Cocktail
Langoustine/Prawns
Serves: 2
Ingredients:
- 500g Langoustine or Dublin Bay Prawns
- 1.5 heads of Little Gem lettuce, leaves washed & separated
- 1 tbsp of French dressing
- 1 tbsp of mustard cress
- Pinch of Cayenne Pepper
- 1 lemon
Method:
Bring a large pot of water to the boil and season with salt (the water should taste like the sea). Toss the Langoustine/Prawns into the boiling water and let the water return to the boil.
Langoustine will take 3-4 minutes/Dublin Bay Prawns take less time – 2/3 minutes depending on size. They will turn pink when just cooked through. De-shell/peel the Langoustine/Prawns.
- 150ml mayonnaise
- 2 dashes of Tabasco Sauce
- 1/2 tsp of Worcestershire sauce
- 25ml Brandy
- Dash of Tomato Ketchup
- Salt & Black Pepper
- ½ tsp Dijon mustard
- ½ lemon
Mix all of the ingredients well together to form a creamy sauce.
Toss the Gem leaves with French dressing. Layer the dressed leaves in the bottom of cocktail glasses. Lay the Langoustine or prawns over the top. Spoon the Cocktail Sauce over. Scatter with mustard cress, a pinch of cayenne pepper and serve with a wedge of lemon and Guinness bread.
